The Boston cooking-school cook book

milk 1 teaspoon vanilla Whites 3 eggs Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II. Moulded Snow Make same as Rebecca Pudding, and serve with Chocolate Ice. Chocolate Cream 2 cups scalded milk 5 tablespoons corn-starch ½ cup sugar ¼ teaspoon salt ⅓ cup cold milk 1½ squares Baker’s chocolate 3 tablespoons hot water Whites 3 eggs 1 teaspoon vanilla Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream. Pineapple Pudding 2¾ cups scalded milk ¼ cup cold milk ⅓ cup corn-starch ¼ cup sugar ¼ teaspoon salt ½ can grated pineapple Whites 3 eggs Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream. Caramel Junket 2 cups milk ⅓ cup sugar ⅓ cup boiling water 1 junket tablet Few grains salt 1 teaspoon vanilla Whipped cream, sweetened and flavored Chopped nut meats Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts. Boiled Custard 2 cups scalded milk Yolks 3 eggs ¼ cup sugar ⅛ teaspoon salt ½ teaspoon vanilla Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook in double boiler, continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately; chill and flavor. If cooked too long the custard will curdle; should